, Max Planck Institute of Colloids and Interfaces, Am Mühlenberg 1, 14476 Potsdam–Golm, Germany

• Journal of the Serbian Chemical Society Vol. 83 No. 7-8 (2018) - Physical Chemistry
  An investigation of the influence of pH and ionic strength on the adsorption and interfacial dilatational properties at the oil–water interface of pumpkin (Cucurbita pepo) seed protein hydrolysate
  Abstract  PDF (2,180 kB)  Figure 7  Figure 6  Figure 3a  Figure 3b  Figure 4  Figure 5  Figure 2  Figure 1  Cover letter  Response to reviewers  CorrFig3b  CorrFig6  CorrFig7